Ground beef, softened onion and garlic come together with drained diced tomatoes, tender white rice, and a good dose of tomato paste and oregano for a filling that tastes like the inside of a classic stuffed pepper — just scooped into hollowed zucchini boats instead. Baking the shells cut-side up lets them turn fork-tender while the filling bubbles away underneath a blanket of melted mozzarella and salty Parmesan that browns at the edges. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes straight out of the baking dish. It's a hearty, low-carb-leaning dinner that comes together in one skillet and one pan, with plenty of savory, cheesy filling in every scooped bite. This is a genuinely solid pick for a gluten free dinner rotation, no asterisks needed. Serve it on its own or alongside a simple green salad for a complete meal.
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Preheat the oven to 400°F (205°C). Halve each zucchini lengthwise and use a spoon or melon baller to scoop out the flesh, leaving a 1/4-inch-thick shell. Roughly chop the scooped flesh and set it aside. Arrange the zucchini shells cut-side up in a 9×13-inch baking dish.
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown.
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